Solo: Banting Chicken Balti

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Solo: Banting Chicken Balti

Fragrant chicken curry, served with green beans and spinach and topped with toasted sesame seeds.

Ingredients to serve 1

  • 100g x chicken fillets – dice (2cm)
  • ½ clove x garlic – peel, grate finely & chop
  • ¼ x chilli – deseed & chop finely
  • 10g x ginger – chop finely
  • 100g x green beans – trim ends & cut (2cm)
  • ¼ x lemon – cut into wedges
  • ½ x tomato – dice (1cm)
  • ¼ cup x water (for the chicken mix)
  • ¼ x onion – peel & chop finely
  • 25g x red spinach
  • ¼ sachet x tomato paste
  • 30ml x yoghurt
  • ½ tsp x sesame seeds
  • ½ tbsp x Balti Spice Mix
  • ¼ tsp x garam masala
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Sesame seeds: Place a small pan on medium-high heat and dry toast the sesame seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 3

Curry mix: Place a large frying pan on a medium-high heat, add a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add the garlic, ginger, chilli and Balti Spice Mix and cook for 1 minute, until aromatic.

Step 4

Chicken mix: Add the chicken and the tomato paste to the pan and cook for 2 minutes, until the chicken is coated and golden. Add the diced tomatoes and the water (see quantity above). Cook for 6-7 minutes until the chicken is cooked through and the sauce has thickened. Add the yoghurt and mix in the garam masala.

Step 5

Green beans & spinach: Place a separate pan with a knob of butter on a high heat. Add the green beans, season with salt and pepper and cook for 2-3 minutes, until cooked and bright green but with a slight bite. Add the red spinach and cook for 1 minute until it wilts. Squeeze over some lemon juice to taste.

Step 6

Serve the chicken curry with a side of green beans and red spinach and sprinkle over some toasted sesame seeds.